Twenty Four Hour Slaw Recipes

TWENTY-FOUR HOUR COLESLAW

Steps:

• Hand grate cabbage, onion and green bell pepper.
• Combine next 5 ingredients together and bring to a boil.
• Pour over cabbage mixture and marinate in refrigerator overnight.

TWENTY-FOUR HOUR SALAD

Steps:

• Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.

24 HOUR SLAW

Steps:

• Stir sugar into cabbage (use very large bowl or pan for mixing). Place half the cabbage in bowl. Cover with onion slices, green onion and green pepper. Top with remaining cabbage.
• Combine all dressing ingredients. Bring to a rolling boil. Pour hot dressing over slaw slowly. Do not stir.
• Cover, refrigerate at once. Chill 14 hours. Stir well before serving.

24 HOUR COLE SLAW RECIPE

Steps:

• Put the dressing together and bring to a boil. Then add 3/4 c. cooking oil and bring to a boil again. Let cook and pour over cabbage mixture. Best if not eaten for 24 hours.

TWENTY-FOUR HOUR SALAD

Steps:

• In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
• Cover bowl, and refrigerate for 24 hours before serving.

TWENTY FOUR HOUR FRUIT SALAD

Steps:

• In a medium saucepan, whisk together the egg, lemon juice, butter, sugar and 1 tablespoon of the reserved pineapple juice over low heat. Cook, whisking constantly, until mixture becomes thick. Whisk in poppy seeds. Remove from heat and chill.
• Once dressing is cold, fold in whipped cream, pineapple, orange segments, fruit cocktail and marshmallows. Cover and refrigerate 24 hours. Just before serving, mix in the banana.

TWENTY-FOUR HOUR CHEF'S SALAD

Steps:

• 1. Tear romaine or iceberg lettuce into bite-size pieces (you will need 6 cups). In a deep 2-quart glass bowl, layer half of the lettuce, all the peas, remaining lettuce, eggs, cheese, turkey and green onions.2. In a small bowl, blend mayonnaise, lemon juice, thyme, salt and pepper. Spoon over green onions, sealing to edge of bowl. Cover with plastic wrap and chill overnight or up to 24 hours.3. To serve, toss salad gently. Sprinkle with paprika.

TWENTY FOUR HOUR LAYERED SALAD

Steps:

• Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

TWENTY FOUR HOUR LAYERED SALAD

Steps:

• Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

TWENTY-FOUR HOUR SLAW

Steps:

• Bring vinegar, sugar, mustard, and salt to a boil. Remove from heat. Combine salad oil, cabbage and onion. Pour hot sauce over cabbage mixture. Cover and refrigerate. Will keep about 3 weeks in refrigerator.